Fastnacht kuechles, or fasting night pastries are a delicious and decadent treat made once a year in early spring or late winter. Thanks to Marie K-E for sending in this recipe. She makes them every year prior to Lent beginning. The name it is believed, comes from fast which translates as “almost” and nachts or nights. Referring to the dark, reflective period before Easter. Traditionally, fastnachts would use up the fat that was forbidden during the lean days before Easter. We believe this recipe came from Gramma Anna Ruhland Kieber. I can still see Bob Kieber’s eyes light up as he spoke about “fastnachts.” I hope someone makes them this year and sends us some photos!
INGREDIENTS
3-4 cups flour
1 pkg yeast
1/2 t salt
1/4 cup sugar
1 egg
1/4 cup butter
1 3/4 cup milk
DIRECTIONS
Mix 1 1/2 c flour yeast, salt and sugar in a large bowl.
Heat milk and butter till luke warm.
Add wet to dry and mix 3 minutes.
Add egg and 1/2 cup more flour and beat 2 more minutes.
Mix in more flour to make a soft dough. Knead lightly.
Cover bowl and let rise till double in size about 1 hr.
Place dough on a lightly floured surface and again lightly knead.
Let dough rest a few minutes while you heat oil to 375*
Cut rectangles and pull dough so center is VERY THIN (Uncle Lert aka Rev. Lavern Kieber, who loved Fastnachts, said VERY THIN so the center gets crispy and the outside is soft) and edges are fat.
Place rectangles in hot oil fry till puffed and slightly brown. Do not overcook. While hot dip in powder sugar, cinnamon sugar, or a glaze.
Then dig in great warm or cold!!!!!
Mark Becker
My wonderful grandmother Alice Joesel who was born in the farmlands of Elma, would spend her Shrove Tuesdays making fastnacht kuechles for our family. Of course my sister and I would giggle at the pronounciation when she told the stories of her tradition that became ours.
That warm brown paper bag of reheated triangular dough, bathed in sugar and cinnamon, was indescribable to those who never had the chance to experience.
My church is having a pancake supper and I may include fastnachts for the parishioners who work the kitchen. Haven’t had one since my grandmother departed and it would be a testament to try to make some in her honor.
carolyn
Mark, Thanks for your great comment! What a lovely treat for the parish, should you decide to try your hand at ’em.
My nephew Matthew made Fastnachs 2 years ago. ….still don’t have any photos. Would love to see/and post a couple of yours, if you don’t mind. Could be you making them or the parishioners enjoying them or just them on a platter. 🙂 Also, if you tweak the recipe, please let us know. Thanks again, c. PS have any Ruhlands in your family?
Robert John Kieber – From Alsace & Bavaria to Buffalo
[…] religious observances. Because Lent was always a time of self-reflection and abstinence, Anna made Fastnacht Kuecheles on Fat Tuesday. How Bob’s eyes would light up when he recounted how delicious they […]